Reply With QuoteTry this book (if its still available):
http://www.booksandcollectibles.com....d+The+Campfire
Master
Gerry's rabbit/chook recipe
During the mid eighties, when I was on the bread line, trying to find work all over Aus, I used to shoot rabbit on a regular basis, as a meal for myself and my dog. The best way I found was shoot the rabbit in the head, don't use a shottie, I used a 22, then once out of ammo for that, used the 308 (overkill). Suffice to say that unless it was a head shot, you didn't have anything useful left. Anyway, I would snap the rear paws off, peel the skin off the hind quarters, and break them off the spine, chuck the stomach, arms and head-if any- away then you didn't have anything to gut-easy!. Then open the legs up, like two drumsticks, obviously clean them, then soak them in indonesian sweet soya sauce (ketjap manis), after, simply rub with a good quality curry powder or paste. These are then put on a low grate, over a hot fire of charcoal. You can baste with oil, but I never bothered. This recipe is also fantastic on chicken thigh fillets, lamb chops or shanks, it also allows meat to be kept longer without refridgeration, as I found out.......It is also perfect for cryovaccing!....which I now do with chicken when we go bush, a definite favourite amongst many friends it is known as 'Gerry's chook', and I'm aways pestered to bring 'heaps'....truthfully, I dont mind...........It's also a real easy recipe to prepare while bush, ingredients do not go off, you don't even need a plate, so no washing up!!
Try this book (if its still available):
http://www.booksandcollectibles.com....d+The+Campfire
I remember the old meat locker we had in the Territory , my dad and his black tracker would knock over a scrub bull, part it out there in the scrub and then the tracker would clean it up and hang it in the locker, I cant remember eating it myself this was way back in 72 but dad used to love it.
Things haven't changed... Knocked over a nice little Buff recently, dragged it up on a tree and cut it down. Beautiful clean meat - we are spoilt.
Sorry, but could you tell me what a Hessian bag is. Don´t know such a thing here in Austria (or under another name??). :-)
Thank you!
Regards
Thomas
Master
This is a rough textured bag used in agriculture and to contain sugar, it is made of hemp fibre and is bronze brown in colour and very stringy/fibrous, Thomas.Originally Posted by bat
Air passes through the mesh easily.
HTH
Master
For 4 people:
4 hinds
4 fronts
1/5 cup butter
1 diced carrot
1celery stick diced
1 crushed garlic clove
2 shallots diced fine (Shallots= small rugby shaped brown skin white and purple interior..NOT green onions!)
1/2 leek diced
cup chicken stock
250 g can tomatoes
1/3 cup red wine
1 1/2 teaspoons pommery mustard
3 tbs flat leaf parsley
boiled potatoes
Preheat camp oven/ at home 160 deg
In heavy frypan seal rabbit till golden (in bacon fat is good)
set aside cool place
melt butter, add veg till tomatoes turn to paste (lose form). add red wine and stock, taste and season, add everything to camp oven except mustard and parsley potatoes. Cook for 30 minutes then stir in mustard and taste and season as neccessary, cook for further 30 minutes.
Serve with boiled spuds and parsley.
May need shotgun to ward off other campers.
Swaggie
I met two men during my working life who swore they and their families would never ever again eat rabbit.
One was raised on a soldier settler block at Pozieres near Stanthorpe during the depression, and the other was a share farmer at Premer/Tambar Springs during the long 1960's drought. To them rabbit was poverty food, eaten because there was no alternative.
URSUSMAJOR
Master
While I understand where they are coming from, when I relayed the same message to my old man who also went through the depression he was derisive.
His take was, if the depression strikes again not only will you eat rabbit but you will love rabbit and it is something they have forgotten.
Hunger is the only irresistable sauce.
I hope I never find out.
Anyway, this is a thread about rabbit recipes and above is a favourite of mine, thanks to Curtis Stone.
Master
One of my mates won't eat Asian grub, had a bad experience in the late sixties........Prefers beef-in-a-can..........Another doesn't like ox tongue, says the texture is rough!!...................Someone else I know well reckon that pumpkin, swede and parsnip are pig food!!, your point is Brian???.
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